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Corned Beef
Recipe courtesy Alton Brown, 2007 Show: Good Eats Episode: Corn the Beef Overall User Rating: 
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Best corned beef I have had
06/08/2008 at 05:51pm
User: Martina from Happy Valley, OR User Rating:
I followed this recipe to the letter and it was delicious. I used a whole brisket (12 lbs) and wrapped and froze the pieces) I had my pharmacist order Saltpetre (potassium nitrate) for me - it's really inexpensive, but keeps the meat pink in color, that's about all it does. I like to cook my corned beef in a slow cooker, with water to cover by about 2 inches, adding the veggies in at the end. Cooking time varies a lot for me, too.
Great Corned Beef
05/24/2008 at 10:37pm
User: Frederick from Chambersburg, PA User Rating:
Easy and produces great results. Potassium nitrate is readily available in pharmacies and on the net. Go for it! You'll have a lot of fun and have a great piece of meat when you're finished. (Caution: Mr. Brown overstates the quantity of portions!)
Best Corned Beef
05/06/2008 at 03:32pm
User: Robert from Fort Collins, CO User Rating:
Best corned beef I've ever had. Not too salty for me. It didn't make it to bread for a sandwich--just ate the meat.
Bob
03/26/2008 at 10:21am
User: Anonymous User Rating:
Sucks!
Great in half the time
03/19/2008 at 02:12am
User: Anonymous User Rating:
I wanted to try Alton's recipe, but did not have 10 days. I researched other recipes and found that many use a more concentrated brine and less curing time so I used 2 cups of salt per gallon of water and doubled the spices. 3.5 days total in the brine. After 24 hours I was able to get curing salt (aka Prague Powder #1) from The Spice House and did a lot of research to figure out how much to use. It is sodium nitrite diluted with salt. It is not saltpeter which is sodium or potasium nitrate. I could not come up with any reliable reference so I shot in the dark and used 1.5 oz per gallon. It really kept the meat pink. After the brine I rinsed and soaked the meat in cold water for about 1 hour with a couple of water changes. Since I was not convinced that the meat got the spice flavor, I added Alton's spice mix to the boiling water along with the carrots, celery and onion and threw in 5 cloves of garlic as well. It came out great. The flavor was excellent and it was not too salty.
A Word of Warning...more cooking time!
03/17/2008 at 09:26am
User: Brooke from Shorewood`, WI User Rating:
I made this for a big St. Paddy's Day dinner party this year and it was incredibly good. It's less salty than the store-bought varieties and you can really taste the spices. It's worth getting the saltpeter. However, after cooking it for 3 hours, it was still tough as leather. I ended up cooking it for 5 hours to get it tender and it probably would have benefited from even more time. Luckily, I've had this problem with corned beef in the past and gave myself the extra time. But at some point, I was near tears because it didn't look like this was going to be edible at all in time for my guests. If you're going to go through all the planning and prep to do this recipe, give yourself a few extra hours of cooking time just in case. Otherwise, everyone was very impressed that I made it from scratch and I'll do it again next year.
...
03/14/2008 at 07:02pm
User: Anonymous User Rating:
...
?????
03/01/2008 at 07:56pm
User: Anonymous User Rating:
I can't find saltpeter. Does anyone know where to purchase it?? Thank you!
nitrates
02/10/2008 at 12:42am
User: Jay from Schaumburg, IL User Rating:
i'm guessing if you don't get the reddish color that you didn't add the saltpetre. sodium nitrate should give you the typical reddish color as far as I understand. could be wrong but I think this might be the issue.
Corned Beef
12/27/2007 at 03:46pm
User: Trina from Upland, CA User Rating:
The meat was delicious! However, it was not the reddish color that is typical for corned beef at the deli. My question is, how do you get the correct color?
Perfect
09/07/2007 at 10:20am
User: christina from Jacksonville, FL User Rating:
This was great.Couldn't wait to make it.Really need to find saltpetre,it must do something to calm down saltiness because mine was not salty at all!Call local mom and pop pharmacy and they can usually order it and you will have it by the next day.Definatly would make this again!
Alton's Corned Beef
08/21/2007 at 10:01pm
User: Matthew from Covginton, KY User Rating:
I didn't use any saltpetre in this recipe, it didn't need it AT ALL. A bit on the salty side, try adding half (or none) of the salt in the final boiling phase, if making corned beef and cabbage. Otherwise, the flavors were wonderful, and the cabbage was the BEST. Would have been a five star if it were a little less salty.
cornbeef
07/14/2007 at 01:58pm
User: cassandra from stockton, CA User Rating:
beautful
Delicious and easy
07/04/2007 at 08:07am
User: Jason from Urbana, IL User Rating:
I made this without any saltpeter. After driving half way around San Antonio, I couldn't find any saltpeter. I added the amount of saltpeter but in pickling salt instead. It turned out delicious, though a little salty. It was really easy to make.
to die for cornbeef
05/10/2007 at 04:18pm
User: mildred from Hazel Crest, IL User Rating:
loved it and so did the rest of my large family and their friend
mmmmmmmm
03/17/2007 at 05:34pm
User: Kenneth from olumbus, NE User Rating:
simply tastefull, easy top prep